Nutmeg Free Ginger-Turmeric Snapper Cakes with Carrot
These golden fish cakes are bright, bold, and packed with flavor from fresh ginger, ground turmeric, and sweet grated carrot — a combination that feels vibrant and a little unexpected in the best possible way. The snapper is hand-chopped rather than blended, which gives each cake a satisfying, meaty texture that holds together beautifully in the pan. Coconut oil adds a subtle richness to the sear, producing a deep golden crust that gives way to tender, fragrant fish inside. The cool ricotta dipping sauce — stirred together with fresh parsley and a splash of apple cider vinegar — is the perfect creamy contrast to all that warmth and spice. Every ingredient in this recipe is naturally free of the warming spice that sneaks into so many seafood and fish cake recipes, so there's no need to audit a spice blend or swap anything out. It's a clean, confident lineup that delivers serious depth without relying on anything you'd need to avoid. Whether you're serving these as a starter or a light main, they're the kind of dish that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cakes
- 1 lb fresh red snapper fillets, skin removed, pin bones removed
- 1 cup finely grated carrot (about 2 medium carrots)
- 2 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 tbsp fresh cilantro, finely chopped
- 1 large egg
- 3 tbsp rice flour
- ¾ tsp fine sea salt
- 2 tbsp coconut oil, for frying
For the dipping sauce
- ½ cup fresh ricotta
- 2 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh parsley sprigs (optional)
Instructions
- 1
Make the dipping sauce: stir together the ricotta, parsley, apple cider vinegar, and 1/4 tsp salt in a small bowl until smooth. Cover and refrigerate while you prepare the cakes.
- 2
Pat the snapper fillets completely dry with paper towels, then finely chop them by hand into pieces no larger than 1/4 inch — do not use a food processor, as the fish should have some texture, not become a paste. Transfer to a large mixing bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!